Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe

Introduction

This Cranberry Raisin Walnut Cinnamon Artisan Bread is a fragrant and flavorful loaf perfect for breakfast or snacks. The combination of dried fruits, toasted nuts, and warm cinnamon makes each bite a delightful experience. It’s an easy no-knead bread that develops rich flavor with long fermentation.

Ingredients

• 3 cups bread flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon instant yeast
• 1 1/2 cups lukewarm water
• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup chopped walnuts (toasted optional)
• Extra flour for dusting
• Cornmeal or semolina for base (optional)

Instructions

1. Step 1: In a large mixing bowl, combine bread flour, salt, cinnamon, and instant yeast. Mix well.
2. Step 2: Add lukewarm water and stir until a sticky dough forms.
3. Step 3: Gently fold in cranberries, raisins, and walnuts.
4. Step 4: Cover the bowl with plastic wrap or a damp towel. Let rest at room temperature for 12–18 hours.
5. Step 5: Lightly flour your hands and a surface. Shape the dough gently into a round.
6. Step 6: Place the dough seam-side down in a floured bowl or proofing basket. Cover and let rise for 1–2 hours.
7. Step 7: Preheat a Dutch oven to 450°F (230°C) for at least 30 minutes.
8. Step 8: Turn the dough out onto parchment paper. Score the top with a sharp knife or lame.
9. Step 9: Bake the dough in the Dutch oven covered for 30 minutes. Remove the lid and bake for an additional 10–15 minutes until golden brown.
10. Step 10: Let the bread cool on a wire rack for at least 1 hour before slicing.

Tips & Variations

• To enhance the nutty flavor, toast the walnuts lightly before adding them to the dough.
• For a more rustic crust, sprinkle cornmeal or semolina on the bottom of your Dutch oven or baking surface.
• If you prefer a sweeter bread, add 1–2 tablespoons of honey or sugar to the dough during mixing.

Storage

Store the bread in a paper bag or loosely wrapped in foil at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 3 months. Reheat by warming slices in a toaster or warming the whole loaf in a 350°F (175°C) oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in the lukewarm water first and let it activate for 5–10 minutes before mixing it with the dry ingredients.

What if I don’t have a Dutch oven?

You can bake this bread on a baking stone or a heavy baking sheet. Place a shallow pan of water in the oven to create steam, which helps develop a crisp crust.

Cranberry Raisin Walnut Cinnamon Artisan Bread Recipe

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★★★★★

4.9 from 78 reviews

• Author: Naomi
• Total Time: 13 hours 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This Cranberry Raisin Walnut Cinnamon Artisan Bread is a flavorful, rustic loaf that combines the warmth of cinnamon with the sweetness of dried cranberries and raisins, complemented by crunchy walnuts. Slow-fermented for a tender crumb and baked in a preheated Dutch oven, this bread boasts a crisp crust and chewy texture, perfect for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups bread flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon instant yeast

Wet Ingredients

• 1 1/2 cups lukewarm water

Mix-ins

• 1/2 cup dried cranberries
• 1/2 cup raisins
• 1/2 cup chopped walnuts (toasted optional)

For Preparation and Baking

• Extra flour for dusting
• Cornmeal or semolina for base (optional)

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Instructions

1. Combine dry ingredients: In a large mixing bowl, mix together the bread flour, salt, ground cinnamon, and instant yeast until evenly distributed.
2. Add water and form dough: Pour in the lukewarm water and stir with a spoon or spatula until a sticky and shaggy dough forms.
3. Add mix-ins: Gently fold in the dried cranberries, raisins, and chopped walnuts, ensuring they are well incorporated without overworking the dough.
4. First fermentation: Cover the bowl tightly with plastic wrap or a damp towel. Let the dough rest at room temperature for 12 to 18 hours to develop flavor and texture.
5. Shape the dough: Lightly flour your hands and a work surface. Turn out the dough and gently shape it into a round ball without deflating it excessively.
6. Second rise: Place the shaped dough seam-side down into a floured bowl or proofing basket. Cover and allow it to rise for 1 to 2 hours until slightly puffed.
7. Preheat Dutch oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat thoroughly.
8. Score the dough: Carefully turn out the dough onto a piece of parchment paper. Using a sharp knife or bread lame, score the top to allow for expansion during baking.
9. Bake covered: Transfer the dough along with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam for a crispy crust.
10. Bake uncovered and cool: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is deeply golden brown. Let the bread cool on a wire rack for at least one hour before slicing to set the crumb.

Notes

• For extra crunch, toast the walnuts before adding to the dough.
• Using a proofing basket helps maintain the shape during the second rise, but a floured bowl works as well.
• Letting the bread cool completely before slicing prevents it from becoming gummy inside.
• Cornmeal or semolina can be sprinkled at the bottom of the Dutch oven or baking vessel to prevent sticking.
• This slow fermentation can be adjusted by refrigerating the dough for longer flavor development.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: artisan bread, cinnamon bread, cranberry bread, raisin bread, walnut bread, homemade bread, slow-rise bread, Dutch oven bread